I'm trying to work out when you'd want WiFi on a bbq? Surely the only time you'd want to change anything is after you've physically walked up and had a look at it?
Rich B wrote: ↑Sun May 30, 2021 1:53 pm
I'm trying to work out when you'd want WiFi on a bbq? Surely the only time you'd want to change anything is after you've physically walked up and had a look at it?
That's so 2015 Rich. Its all probes and wifi in 2021
They need to stick a webcam inside it so that way you can properly check on it remotely. Then they could make a whole live-streaming service where you broadcast your meat to the rest of the world. Call it Only Meat and then have a “rate my meat” section.
Rich B wrote: ↑Sun May 30, 2021 1:53 pm
I'm trying to work out when you'd want WiFi on a bbq? Surely the only time you'd want to change anything is after you've physically walked up and had a look at it?
It's more for long and low cooking which will have different temps and different stages of the cook. Worked a treat on the ribs and beef cheeks.
My mates new rig, made from his parents old cheapo gas BBQ that's been in a bush for 10 years and a "spare" oven shelf. Note the gas bottle still attached
Just roasted some potatoes in a skillet, smashed them, sprinkled with yesterday's ribmeat and mature cheddar. Roasted some onions and grilled a couple of ribeyes. Awesome!!
Bloody thing get through some wood pellets when you're running it hot. Trip to the shops this week!
Returned to Monkey with the neighbour tonight - lots of beers and a fire in a bucket. Not really BBQ material but now I smell like burned pallet and I'm happy.
winning
